Author Topic: Koryciński Cheese  (Read 314 times)

Offline Tomek

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Koryciński Cheese
« on: September 13, 2017, 01:27:35 AM »
Hi,

I made Koryciński cheese yesterday (protected/patented name).
It's semi hard cheese from Poland (http://zarzeccy.pl/ - one of the producer).
It's ready to eat the next day.

So, let me describe how I have done this chesse:

1. Heating milk in sink.
   6 L milk (about 1,5 gal) - 4,1% fat.
   Final milk temp. 33 C (91 F)
   
2. Adding calcium chloride. Acidifying the milk with MFC culture (or other culture starter). Stirring slowely up and down for 2 minutes  --> in other recipes the milk isn't pasteurized and the acidifying isn't
    required.

3. Rest for 60 minutes (under cover).

4. Heating milk in sink. up to 38 C (100 F).

5. Adding rennet. Stirring slowely up and down for 2 minutes.

6. Rest for 30 min.  under cover.

7. Cutting curd (1 cm, about 0,4 inches). Rest for 10 minutes.

8. Stirring slowely for about 15 min.

9. Puting curds to the colander (it's my mold). Add herbs or nigella seeds.

10. Turn the cheese every 2h over 6 hours, then for every 6 hours. (total time 24 hours).

11. Put him into the brine.

12. Drying over few hours.

13. Ready to eat ;)

P.S. It's too flat but it's really good ;) The cheese should look like this one http://zarzeccy.pl/oferta/

 




« Last Edit: September 13, 2017, 08:37:46 AM by Tomek »

Offline awakephd

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Re: Koryciński Cheese
« Reply #1 on: September 13, 2017, 08:27:03 AM »
Well done - AC4U!
-- Andy

Offline nccheesemike

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Re: Koryciński Cheese
« Reply #2 on: September 13, 2017, 07:17:26 PM »
Great looking cheese AC4U

Offline john H

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Re: Koryciński Cheese
« Reply #3 on: September 14, 2017, 10:15:16 PM »
Hi Tomek a cheese 4 you that looks great.

Your cheese looks a little dryer than the cheese we had in Krakow. I am sure it is the same cheese though and according to the history see link I had what they call fresh Korycinski  because it was very moist.

History link
http://ltpl.eu/en/place/korycinski-cheese-ser-korycinski-swojski

Here is a recipe I found and in the salting picture (number 9) that looks like the moisture consistency only without the nigella seeds.

http://allrecipes.co.uk/recipe/42967/korycinski--soft-polish-cheese-.aspx

Thanks again John

 

Offline john H

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Re: Koryciński Cheese
« Reply #4 on: September 15, 2017, 05:27:23 PM »
Hi Tomek, how much rennet did you use for 6L of milk?

Thanks John

Offline Fritz

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Re: Koryciński Cheese
« Reply #5 on: September 15, 2017, 06:26:38 PM »
This looks like a great, simple, and quick, fresh cheese to make a day before guests come over... much like Queso Fresco... normally (pleasantly) bland, yet perfect for showing off and celebrating the freshness of the milk. I didn't think much of it at first...then I went to the link you provided, and seen all the wide variety of additives one can introduce to that fresh milk flavour cheese. My mind started to wander, and realized all the possibilities for a cheese like this (I'm thinking jalapeno, saffron, dill, caper or whole peppercorn) .... endless possibilities and instant gratification ...

A perfect snack for you to impress friends and family alike ...and be sure to point at it with your chin saying... "ya...I made that" :)

A cheese for you for the inspiration provided

Offline john H

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Re: Koryciński Cheese
« Reply #6 on: September 16, 2017, 06:44:55 AM »
You are right Fritz it is a fresh delicate flavour and wonderfully fresh. I plan on making it soon (after the grapes are crushed and are fermenting) but I think I will need to spice it sparingly as to not over power the characteristics of the cheese.  Nigella has a very delicate flavour as well.

Offline Fritz

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Re: Koryciński Cheese
« Reply #7 on: September 16, 2017, 09:18:38 AM »
Hi John, good to see you again :)
I may need to check out this nigella.. I've never had it before.
The last Nigella I do know is a dark hair, brown eyed, sultry, cute, food channel celebrity chef :)

So is this nigella considered the defacto standard "authentic" flavouring for Korycinski cheese? Or just one of the more popular ingredients? Assuming I want to go for historical accuracy and authenticity for this cheese make.

Offline john H

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Re: Koryciński Cheese
« Reply #8 on: September 16, 2017, 09:58:12 PM »
"The last Nigella I do know is a dark hair, brown eyed, sultry, cute, food channel celebrity chef"

Is that your version of pictures of Lilly by The Who? 


Thanks Fritz for the warm welcome back. Nigella goes by a few names. I found it in a Turkish store here in Hamilton under the name Kalonji. I am sure it will be easy to find with all the wonderful Middle East \ Indian stores you have in Toronto.

https://en.wikipedia.org/wiki/Nigella_sativa
« Last Edit: September 16, 2017, 10:39:42 PM by john H »

Offline john H

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Re: Koryciński Cheese
« Reply #9 on: September 16, 2017, 10:51:27 PM »
"So is this nigella considered the defacto standard "authentic" flavouring for Korycinski cheese? Or just one of the more popular ingredients? Assuming I want to go for historical accuracy and authenticity for this cheese make."

Sorry Fritz I just realized I did not answer your question. It was very popular in Krakow when we were there so I am thinking it is authentic, Tomek would have a better idea that I do.

John


Offline Fritz

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Re: Koryciński Cheese
« Reply #10 on: September 17, 2017, 02:27:58 AM »
Thanks John ... I'll add nigella to my "treasure hunting" list :)

Offline Tomek

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Re: Koryciński Cheese
« Reply #11 on: September 19, 2017, 01:11:04 AM »
Hi,

I used microbiological rennet (attachment). I added 0,5g for 6 L of milk. I had curd after 30 min. On the second page of rennet (attachment) there is also a recipe for Koryciński cheese.

Good luck ;)

Offline Fritz

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Re: Koryciński Cheese
« Reply #12 on: September 19, 2017, 01:25:07 AM »
Very cool, thanks folks !

Offline john H

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Re: Koryciński Cheese
« Reply #13 on: September 19, 2017, 04:56:37 AM »
Thanks for the info Tomic I hope to make some soon and I will post the results.

John